Kale

Cavolo nero (also called black kale, dinosaur kale, or lacinato kale) has a deep flavor that goes beautifully with the richness of pan-roasted duck breasts. The kale can be found at some supermarkets and at farmers' markets and natural foods stores, but any other kale variety can be substituted. Be sure to begin preparation one day ahead.

The slight bitterness of the greens cuts through the richness of the meat and potatoes in this menu. Feel free to use any variety of kale (or a mix of varieties) in this dish. Green, red, or Tuscan kale (sometimes called lacinato or dinosaur kale) would all be delicious. 3 pounds kale (about 4 large bunches), thick bottom stems and center stems cut away and discarded

It's amazing how a splash of citrus and a handful of pistachios can transform a pair of humble brassicas—kale and kohlrabi both belong to that genus—into a bright, fresh, and lively dish. Although this recipe represents the letter k, it could just as easily have been g, for green. Or great.

Leafy green vegetables are an ideal source of iron and calcium, but cooking them can destroy many of the water-soluble minerals you hope to gain from eating them. This preparation retains most of the nutrients that would otherwise be lost in the cooking process and imparts an earthy green flavor that you will surely enjoy.

We added nuggets of steak to a restorative soup of egg noodles and vegetables, turning it into hot, hearty magic that would warm up Old Man Winter himself.

The tall, crisped "chips" look striking when bunched in a tumbler, and they're terrific with cocktails. Roasting the leaves coaxes out a nutty, briny flavor that's kind of addictive.

Adding Sherry wine vinegar and herbs at the end of cooking this vegetable stew makes the pure flavors shine even brighter.

In a surprising twist, Tuscan kale is served raw—and makes for a substantial and satisfying winter salad. Be sure to choose bunches of Tuscan kale with small leaves, which are more tender.

This comforting, risotto-like take on kale makes a great vegetarian entrée, and it's also good topped with a piece of roasted salmon fillet. Farro is also known as emmer wheat. Be sure to buy semi-pearled, or perlato, which doesn't need presoaking.

Lemon-tahini dressing unexpectedly emboldens kale and cheesy potatoes with its creaminess and tart richness. We went back for seconds and thirds.

At first glance, your guests will think this is creamed spinach. One bite and they'll be thrilled to find it's much more exciting than that. Kale, a hearty green, brightens potatoes that have been cooked in cream. Smooth and substantial, this dish is a welcome foil for pork roast with winter fruits or other roasted meats.

Sharp mustard adds edginess to the old standby combination of greens and bacon.

Cumin gives greens and tomatoes an exotic, almost Indian touch.

Homemade croutons add crunch to this smoky, spicy soup.

Smoked pork shoulder usually isn't available at supermarkets, so you will need to order it in advance from your butcher. If you use ham shanks instead, try to find the kind without artificial flavors like liquid smoke. And don't throw out the cooking liquid; it's great for making soup.

Any variety of kale will work in this recipe. If available, try ruffled Red Russian kale, Tuscan kale, or Salad Savoy.

Garlicky kale, a robust winter green, gains an unexpected twist with dried cranberries' saucy hits of tartness.

With its notes of cumin, cinnamon, and chocolate playing off the gentle spice, this meatless chili combines the best parts of a mole sauce and a Cincinnati-style chili. Its rich body makes it a seriously satisfying dinner any night of the week.